6 dark plums
1 1′ chunk of ginger – peeled
1/3 cup agave nectar
3/4 cup water
1/4 cup Red Grape Hibiscus Rain Organic Vodka
Place all ingredients in a blender until well blended. Then transfer to an ice cream maker and freeze according to directions.
If you don’t have an ice cream maker, place the liquid into a metal bowl in the freezer. Stir every 20 minutes until your sorbet has reached its desired consistency.
Garnish with a mint leaf and serve with ginger snap cookies.